A NONYA DELIGHT
~ 3 course meal ~
APPETISER
Ngoh Hiang
A Singaporean favourite, this juicy fried roll is made with fresh prawns, pork, water chestnuts, and a variety of spices rolled into a dried beancurd sheet.
MAIN
Curry Fish Head
Fresh Red Snapper fish head braised in their homemade curry paste, a family heirloom recipe passed down through generations with fresh eggplants, ladyfingers, tomatoes and coconut milk.
Steamed Rice
Jasmine rice steeped in blue butterfly pea flower tea giving it a vivid blue hue.
DESSERT
Pulut Hitam Special
A special take on the popular dish, this dessert is made with black glutinous rice, coconut milk, palm sugar and rock sugar. The strong flavours of gula melaka and dried longan add to the richness of this sweet dish.
Complimentary: Homemade chilli dip.
RE-HEATING INSTRUCTIONS:
| Ngoh Hiang: OVEN/AIR FRYER | Place in oven or air fryer set to 180 degrees and heat for 3 to 4 minutes. |
| Steamed Rice: MICROWAVE | Microwave on low for 3 to 4 minutes. |
| Curry Fish Head: STOVETOP | Place claypot over stove top on medium fire, heat for 3 to 4 minutes |
| Pulut Hitam Special: MICROWAVE | Microwave on medium for 3 to 4 minutes. |
